Basic Kale Chips (GAPS-legal, grain-free, paleo/primal)

I just harvested our first bunch of kale from the garden, so we made kale chips this week.  The kids and I love kale chips; they are so crispy and delicious.  They are a little bit time-consuming to make, but a wonderful way to eat your greens!  I like to send the kids outside with their portion because the chips are a bit delicate so they can make lots of little crumbs while they are eating.

Basic Kale Chips

• One bunch kale
• 1-2 Tb refined coconut oil, melted and cooled slightly
• finely ground celtic sea salt

1. Rip or cut the tough stems off the kale.  Discard the stems or save them for another purpose.
2. Wash the kale and then dry it well.  I like to use either a salad spinner or a couple towels to dry the kale.  If you do not dry it well, it will steam rather than crisping in the oven.
3. Rip the kale into chip-sized pieces and place it onto a couple baking sheets in a single layer.  Try not to have much overlap of the pieces of kale, or they won't cook properly into chips.
4. Drizzle the melted coconut oil onto the kale.  Try to use just enough oil to coat the kale, but not too much or the chips will be overly greasy.  Use your hands to thoroughly mix the oil onto the kale leaves. 
5. Sprinkle the kale with a generous amount of celtic sea salt.
6. Bake the kale chips in a 250 degree oven for about 30-45 minutes.  They are done when they are nice and crispy.  They are wonderful straight from the oven.  

This post is part of Frugal Days, Sustainable Ways, Fat Tuesday and Monday Mania!